Prep 25 mins
Cook 8 hrs
This is courtesy of Paula Deen -- I saw her making this on the Foodnetwork Channel and it looked so delicious I decided to post it here and then try it. Just made it and tweaked it ever so slightly. The changes made were minor but good!
- 2 dozen chocolate-covered macaroons
- 1⁄2 cup Bourbon or 1⁄2 cup rum
- 1⁄2 lb butter (2 sticks)
- 1 cup sugar
- 6 eggs, separated
- 2 ounces unsweetened chocolate, melted
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup chopped pecans
- 1 dozen double ladyfinger, separated in 1/2
- 3⁄4 cup heavy cream, whipped with
- 3 tablespoons sugar, until stiff
- 1⁄4 teaspoon coffee, added to whipping cream
- Soak chocolate covered macaroons in bourbon or rum.
- With an electric mixer, cream the butter and sugar together until fluffy.
- Beat in 6 lightly beaten egg yolks.
- Add the melted chocolate, vanilla, nut and soaked macaroons.
- In a separate clean mixing bowl, beat 6 egg whites until stiff and then fold into chocolate mixture.
- Grease springform pan and then line it with separated ladyfingers.
- Alternate layer of the chocolate mixture with the remaining ladyfingers.
- Chill overnight.
- Remove from pan and decorate with whipped cream.
Death by butter and sugar! I had to try this since we love tiramisu. Very rich, as you would guess just by reading out the ingredients, but rich in flavor as well. I would replace butter by mascarpone, as in traditional tiramisu and reduce the sugar, next time. The macaroons add fantastic almond flavor, but also a lot more sweetness, so be aware. Cannot give a star rating, so mixed feelings about this one.
I haven't made this recipe, but was going to post it myself. For reference only (and to avoid duplication) the only differences are using chocolate-covored macaroons rather than plain macaroons and adding the coffee to the whipping cream. Both sound like interesting and delicious additions--clever thinking Di